Growing Dragon Fruit
by Shane BowieEstimated delivery 3-12 business days
Format Paperback
Condition Brand New
Description
The tropical fruit pitaya, dragon fruit, or pitahaya is actually a member of the cactus family (Cactaceae). Despite its widespread cultivation in tropical and subtropical regions, its original home is in Central America. The fruit has a mild sweetness, bright hues, and a unique look.
Although dragon fruit comes in a variety of forms, the two most common are:
- The white-fleshed dragon fruit, or Hylocereus undatus, is characterized by its white flesh and tiny black seeds as well as by its vibrantly colored skin that is covered in green scales. Some have compared the flavor to a cross between kiwi and pear, describing it as slightly sweet.
- One variety of dragon fruit, Hylocereus costaricensis, is known as the red-fleshed dragon fruit. Its skin is either bright pink or red with green scales, and the flesh is either deep magenta or red. The seeds are black. While both the white- and red-fleshed dragon fruits are sweet, the red-fleshed one may be a little more flavorful.
In addition to being aesthetically pleasing, dragon fruit is an excellent source of nutrients. Vitamin C, fiber, antioxidants, and a plethora of other nutrients can be found in it. Fruit salads, smoothies, and pastries typically feature this fruit, but it's also delicious eaten straight from the tree. Because of its high water content, dragon fruit not only provides hydration but also has little calories.
The possible health benefits of dragon fruit, which include better digestion, a stronger immune system, and healthier skin, have contributed to its meteoric rise in popularity, complementing its culinary usage.
